Eggs Florentine

December 22, 2007

Eggs Florentine

Lorraine Glazar, Tucson CSA
This Italian dish makes greens into a breakfast or brunch dish. This also makes a great light supper.

Per serving

1 bunch CSA greens (depending on bunch size, one might serve two people)
2 eggs
Olive oil or butter
Garlic to taste
1-2 Tablespoons parmesan cheese

Heat an oven to 350 degrees. Prepare the greens. If young and tender (braising greens, beet greens, chard, shingizu, etc) just wash and cut into one inch pieces, possibly eliminating stems If older and spicier, wash, cut out stems, cut into wide ribbons and parboil.

Heat olive oil in a sauté pan and brown the garlic. Add the greens, toss to coat with oil, and steam with the lid on.

Butter or oil a small oven-safe dish. Place the sautéed greens in the dish. Crack eggs and place atop the greens. Bake for 10 minutes or until the eggs are done to your liking. Top with parmesan cheese.

2 Responses to “Eggs Florentine”

  1. Mary Ann Clark Says:

    I make a version of this recipe but do not use the oven because I poach the eggs and lay on a bed of hot greens. Also, I sweat some onions before adding the greens to the oil and then I mix with feta cheese. It’s one of my favorite ways to eat greens. It’s an even easier dish to make if the greens and onions are already sauted. In which case you merely poach the eggs and toss feta into the warmed greens, yum…

  2. Scott Morgan Says:

    This sounds great Lorraine (the next Martha Stewart). Scott

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